Masterpieces Start with Oil

By Lisa McLaughlin

It used to be so simple: shortening, butter and lard were all you needed to make food taste good. But then we discovered that too much fat was bad, and cooking oils got complicated. The latest heart-healthy oil to make a splash on the market is Imperial Republic Tea Oil, which contains less saturated fat than olive oil and has almost as many uses. It was a hit at the Summer Fancy Food Show--as was Pacifica Blood Orange Avocado Oil. But which oil to use with what food? Below, a quick primer.

OLIVE OIL

Extra-virgin olive oil, with its intense fruity taste and low smoke point of 250DEG, should be added for flavor after cooking a dish, mixed into dressings or drizzled on bread. Use plain olive oil (smoke point 410DEG) for cooking.

GRAPE-SEED OIL

This clear oil is a good base to which to add flavored infusions. A 420 smoke point makes grape-seed oil great for cooking over high heat. It emulsifies well, so it is easy to whip into mayonnaise. But don't use it in dressings; it has no flavor.

TEA OIL

Tea seeds are cold-pressed to produce this aromatic sweet oil, which can be used for sauteing or tossed into pastas or salads. Tea oil has a high flash point, which allows for cooking to 485DEG without burning or smoking.

AVOCADO OIL

This oil from Mexico and New Zealand has an exceptionally high smoke point of 500DEG, which makes it good for baking, sauteing and frying. When infused with other flavors, it makes good salad dressings and marinades.